Chef loves his post and is dedicated to his work (1) Leaders and colleagues:
Hello everyone!
Any ordinary post is a stage to show all kinds of talents. It is a dedication, a sincere and voluntary contribution and a pleasant acquisition to fulfill one's duties and work hard in one's post; It is a pure and noble spirit and a realm of self-sublimation. The canteen of the General Affairs Department is the top priority of logistics work. Doing a good job of dining in the canteen, serving all employees of the company and ensuring the normal operation of the company are the starting point and the end result of the work.
The canteen works hard. Don't say that there are piles of tableware to be washed every day, and don't say that there are messy tables to be cleaned every day, not to mention that everyone else has rested during the holiday, and the canteen staff continues to stick to their posts. Looking back, the company was hit by the strongest typhoon in history, the dock was displaced and the facilities and equipment were seriously damaged. The company leaders saw it and were in a hurry. In the emergency meeting, all departments were deployed to patrol the backbone overnight to ensure that the losses caused by strong winds were minimized.
In order to add supper to the staff on duty, the chef asked to leave three service staff, while the others left work normally. But no one has left for a long time. "I'll stay. You have a baby to take care of at home." "No, I'll stay. You have to get up at 4 o'clock in the morning shift tomorrow. How can you stand it?" There is no dispute, so the chef has to appoint someone. When they encounter difficulties, they think of others first, and they work hard for themselves. This scene is the vivid embodiment of xx corporate culture spirit of "unity, cooperation and selfless dedication"!
The canteen work is unknown. When the floor of the canteen is as bright as a mirror, people never think about how much colleagues in the canteen have paid in it; When employees are holding steaming and delicious meals, people never think of their colleagues working hard in the operation room! Canteen waiters are like candles. When people see dazzling candlelight, they often ignore the candles that burn their bodies. Whenever we watch employees eating delicious meals and smiling with satisfaction, we are extremely gratified and satisfied. Although our work is unknown, we are worth it!
The canteen work is glorious. The root of glory is that we always serve all employees of the company. Everything we do is directly or indirectly contributing to the development of the company. We feel extremely honored for this. It is because of this honor that we work hard and contribute selflessly; It is for this honor that our colleagues keep working despite illness.
We can't gallop on the battlefield, vigorous; But we can stick to our posts and be conscientious. Although the grass is small, it can be paved into a vast grassland. Ordinary posts, let us devote ourselves, we can also move towards extraordinary!
Thank you!
Chef loves his post and is dedicated to his work (II) Leaders and colleagues:
Hello everyone!
I will take this speech as an opportunity to seriously review and check my work and attitude towards life in performing my duties, sincerely listen to the deliberation and criticism of my superiors, constantly improve my work and better perform my duties.
I am an employee of the kitchen administration department and an ordinary chef. My job is not in a burning stove, nor is it to serve customers directly. I am an ordinary cold dish chef. There is no distinction between high and low occupations, and so is work. I have always maintained a good attitude to stabilize my work, because I am full of self-confidence, for myself, for life and for the future. That's because I always have a firm belief in my heart.
I keep telling myself: "there is only one reason for failure, and that is to give up halfway!" There is only one standard of success, that is, perseverance and unremitting efforts! " Everyone has a belief in his heart to encourage you to succeed. Because only with faith can we pull up the towering trees in the sky, raise indifferent lives, expose many souls, and have the patience to look forward to the dawn when the long night strikes. I use my faith to constantly influence people around me, so that they can also be infected by this honor of shouldering historical responsibility.
Chef is a huge collective and a cohesive fighting team. Like any department or team in the hotel, it is an inseparable part of the hotel family. Just like a child, he grew up in a hotel under the care of his mother and made progress with various departments and teams like brothers and sisters. It is full of fighting capacity, passion and desire. In the preparatory work before the opening of the hotel, it is their figure, going back and forth in all positions, linen, household appliances, equipment and furnishings of the hotel, making great efforts to make them sweat, making them exude male hormones without regrets and permeating the surrounding air.
Before and after the opening, the Executive Chef organized a team of chefs to carry out professional training, on the other hand, he constantly explored and innovated the dishes. Everyone is full of energetic materials, and it is common to work overtime. "Diligence and dedication, superb skills, the pursuit of perfection, strict words as the first priority, and always strive for the first place." Our entrepreneurial spirit constantly inspires us to make continuous efforts, improve and do better. Our food has always been talked about by xx diners. The so-called brand drives quality, quality drives brand, taste drives word of mouth, and word of mouth spreads taste.
Where there is faith, the sun always rises, and where there is faith, the moon always darkens. Faith is an eternal smile, which fills your heart with passion and keeps your eyes clear and bright forever. A chef is like a star, not as warm as the sun, not as gentle as the moon, not as dazzling as the sunrise, not as high as the white clouds, not as dazzling as the stars, not as respectable as the teacher, and not as kindly called "angel" by the nurse. However, such people are so silent, selfless, unrepentant and uncontroversial, and always make contributions silently in an obscure corner.
I will work with all chefs and all my brothers and colleagues to dedicate all our youth, wisdom and strength to the enterprise, grow up with her, be strong with her, feel the glory together and witness the glory together!
Thank you!
Chef loves his post and is dedicated to his work (III) Leaders and colleagues:
Hello everyone!
People always want something in life. What is the value of living a valuable and meaningful life? What's the point? Life is precious, and the value lies in making others live better; Life is valuable, and the value of life lies in making contributions to my dear motherland. And we xx people should unswervingly adhere to our beliefs, fulfill our historical responsibilities, and jointly build our home bigger.
I pursue, pursue faith, and hope to light the fire in my heart. The value of life lies not in showing off and enjoying, but in spiritual enrichment and career success. No one can be a general without soldiers; No one can be a captain without level; Without the division of labor, there will be no prosperity in all aspects of the hotel. Since I have chosen the road of chef, I will go on unswervingly. Contribute to the prosperity of hotel catering.
In order to persist in faith and realize ideals, we must make unremitting efforts. Chefs have a long history of skills and profound cooking knowledge. Therefore, we should persist in the pursuit of learning and look for it from top to bottom. Through continuous study, he deeply realized his shallowness and ignorance, so he kept pushing himself and working hard. This is my requirement for my own growth.
Dear employees, brothers and sisters, do you still remember the time we spent together in the training team? It is so unforgettable, unforgettable; Remember the emergency rally after the emergency rally that night? It's too hard to remember; Do you still remember the days when we studied hard together during our internship? It is so full and unforgettable; Do you still remember the sweat we shed when we started land reclamation together? It is so surging, so warm; Do you still remember our jumping mood when we opened? Too exciting, full of excitement. It is fate, faith and excitement that let us work together, study together and witness the growth of ourselves and the hotel together under the same sky.
The road was built by people. No matter whether it is the broad road or the narrow path, there will be no achievement without hard work and sweat, strong will and the spirit of being prepared to bear hardships. I believe that the flame in my own chest will burn brightly. I will work with all the chefs and all my brothers and colleagues to dedicate all our youth, wisdom and strength to xx, grow up with her, be strong with her, feel the glory together and witness the glory together!
Thank you!
Chef loves his post and is dedicated to his work (IV) Leaders and colleagues:
Hello everyone!
First of all, I want to emphasize the importance of the competition to the chef himself and to the development of cooking. In a small way, it can improve the chef's artistic accomplishment and broaden his cooking vision! At the same time, the competition has played a very positive role in promoting the development of cooking. Therefore, more of our chef friends should actively face the cooking competition. I have always believed that anything can be done well as long as you put your heart into it. In fact, the cooking competition is the same. As long as you put your heart into it, there is nothing you can't beat.
The judges of our contest are all well-informed culinary masters. They have seen too many good works. Everyone has a subconscious. When you create a work that Mr. Wei Ping has seen before, he will certainly compare it with his previous works. Everything in the past is vague, and vague things are relatively beautiful and perfect for people. However, your work is undisguised in front of the Committee, and some production details, loopholes, flaws and so on are exposed. If you compare realistic things with hazy things, you can imagine that you will definitely not get high marks.
Colleagues who have participated in the competition know that there are many rules in the cooking competition, among which off-site processing and on-site inspection are particularly important. In a formal cooking competition, it always takes 90 minutes to make two works. In fact, 90 minutes is not enough to make a good work. So what should we do? At this time, reasonable application rules are needed. Many raw materials can be processed in different places, including some unreasonable raw materials. How to make some edge balls and turn them into reasonable raw materials that can be processed in different places? Of course, these so-called reasonable raw materials should also be properly concealed when entering the market.
Calm is the basic element of this sport. Many contestants should feel the same way. The works tested at home are basically better than those on the field, mainly due to nervousness. As long as you are nervous on the court, a lot of trouble will come out. You forgot where you put your things, and your hands are shaking when you put them! Especially when you see other people's works progress faster than yours, you will be more nervous. Never mind other people's work progress, just do your own thing. Say hello to the teacher when you meet the stadium supervisor! Raise your hand and report more, so that the supervisor thinks you are modest and polite.
The first duty of a chef is to cook well, and only when the food is done can it be done well. As a chef, a chef who doesn't win an award is not necessarily a good chef, and a chef who doesn't do well in cooking and business is definitely an unqualified chef. With the development of catering market, consumers have higher and higher requirements for new products. Cuisine innovation is a problem that every chef must face. It is not difficult to create new things with your heart.
As a chef, I hope that the Association can hold more professional knowledge training for chefs and friends, get in touch with some foreign delicacies and organize teams to go out to study.
Thank you!